A Guide to the Ultimate DIY Derby Party

Being that the race itself lasts literally two minutes, it’s unquestionably an abundance of mint juleps that help fuel all-day Kentucky Derby celebrations. And since Maison Premiere is basically Brooklyn’s best source for the mint-accented, bourbon-tinged tipples (offering multiple variations daily) we turned to bar director, Will Elliott, for recipes. Couple them with Sweet Chick’s hearty take on the Louisville staple, the “hot brown” (which will provide all the sustenance you’ll need for imbibing in more mint juleps, of course), and you’ll have all the makings of a DIY Derby party; seersucker not required.

San Domingo Julep (courtesy of bar director Will Elliott)Do not skimp on aromatics, specifically mint. Buy the store out of mint. This is the most important part of the julep, more important even than the quality of the bourbon.

Barber Of SevilleIt’s all about the execution of the julep. Proper glassware is important, or in this case, proper tins. While a true julep tin is best, anything metal will suffice. Metal tins conduct cold most effectively, and lead to nice, frosted juleps. The frostier, the better.

Pelican ClubCrushed ice is another essential element to the perfect julep. For a small party, you can use the crushed ice function on your fridge, and for something larger you can buy an ice crusher OR you could go the tried and true method of putting ice cubes in a plastic bag and crushing them with a mallet.

“Hot Brown” Chicken and Waffles (courtesy of Sweet Chick)Easy enough to prepare in advance in order to feed large crowds, this fun variation on the soul food staple is inspired by Louisville’s signature, open-faced hot brown sandwich; turkey and bacon slathered in cheese-thickened béchamel and broiled.

2. Remove chicken from brine and pat dry with paper towels.

4. Dredge each piece of chicken in the flour mixture to completely coat, then shake well to remove the excess. Then dip chicken completely in the buttermilk, then dredge again in the flour mixture.

5. Add the vegetable oil to a 12” cast iron or heavy-bottomed skillet and heat to 300°. Carefully place half the chicken pieces into the pan. Cook chicken in oil for 15 to 20 minutes, flipping once, until the chicken is golden-brown and crispy, and the internal temperature reaches 165°. Let the cooked chicken drain on paper towels or a wire rack set over a baking sheet. Return the oil to 300° and repeat with the remaining pieces.